Best 2 Spicy Kale And Corn Stuffed Chicken Breasts Recipes

Looking for a flavorful and easy-to-make dish? Spicy kale and corn stuffed chicken breasts are sure to satisfy your taste buds. Stuffed with a zesty combination of kale, corn, and bold spices, these chicken breasts are a delicious and healthy meal option that can be enjoyed by the whole family. With a crispy outer layer and a juicy, flavorful interior, this dish is sure to be a hit. Whether you're a seasoned cook or just starting out in the kitchen, this recipe will guide you through the process of creating a mouthwatering meal that is sure to impress.

Here are our top 2 tried and tested recipes!

SPICY KALE AND CORN STUFFED CHICKEN BREASTS

Spicy Kale and Corn Stuffed Chicken Breasts image

Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.

Provided by Food Network Kitchen

Categories main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 teaspoons olive oil
5 1/2 ounces frozen chopped kale (about 2 cups)
2 cloves garlic, finely chopped
Kosher salt
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated (about 1/2 cup)
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice

Steps:

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

SPICY KALE AND CORN STUFFED CHICKEN BREASTS RECIPE - (3.9/5)

Spicy Kale and Corn Stuffed Chicken Breasts Recipe - (3.9/5) image

Provided by á-174535

Number Of Ingredients 11

Ingredients

4 teaspoons olive oil
5 1/2 ounces frozen chopped kale, about 2 cups
2 cloves garlic, finely chopped
Kosher salt
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated, about 1/2 cup
Four (8-ounce) boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice

Steps:

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese. Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture. Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque. Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

Tips:

To save time, use pre-cooked chicken breasts or rotisserie chicken.
For a heartier meal, serve the stuffed chicken breasts over rice or quinoa.
To make the dish more flavorful, use a variety of vegetables in the stuffing, such as bell peppers, carrots, or mushrooms.
If you don't have any kale on hand, you can substitute spinach or Swiss chard.
To make the dish more spicy, add a pinch of cayenne pepper or red pepper flakes to the stuffing.
For a crispy crust, brush the chicken breasts with melted butter before baking.

Conclusion:

Spicy kale and corn stuffed chicken breasts are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken breasts are juicy and flavorful, and the stuffing is packed with vegetables and spices. This dish is sure to be a hit with your family and friends. So what are you waiting for? Try this recipe today!